Hawaiian Loco Moco is one of the most iconic comfort food dishes to ever come out of Hawaii — a juicy seasoned hamburger patty served over a bed of steamed white rice, smothered in rich brown gravy, and crowned with a perfectly fried egg. This version keeps things weeknight-friendly by using a simple homemade gravy that comes together in minutes, so you can have a plate lunch classic on the table without a trip to the islands.
Hawaiian Loco Moco Video
About This Recipe
Loco Moco was born in 1949 at the Lincoln Grill restaurant in Hilo, Hawaii. The story goes that a group of teenagers wanted something quick, cheap, and filling — so the owner put together a bowl of rice topped with a hamburger patty, gravy, and a fried egg. The name "loco" comes from one of the boys' nicknames (Richard "Loco" Inouye), and "moco" was added simply because it rhymed. What started as a budget meal for hungry kids quickly became one of Hawaii's most beloved comfort foods.
Today you'll find loco moco on nearly every plate lunch menu across the Hawaiian islands, and it's become a staple of Hawaiian cuisine worldwide. The beauty of this dish is its simplicity — every component is straightforward, but together they create something that's so much greater than the sum of its parts. The runny egg yolk mixes with the savory brown gravy to create a sauce that soaks into the rice, and the seasoned beef patty ties everything together.
This version keeps things real and weeknight-friendly. Instead of spending hours on a complicated gravy, we're whisking together a quick homemade brown gravy using beef broth, soy sauce, Worcestershire, ketchup, and cornstarch — it comes together in the same skillet you cooked the patties in, so you get all that beefy fond flavor. The whole meal takes about 35 minutes from start to plate.
Ingredients for Hawaiian Loco Moco
- White Rice — the foundation of every plate lunch. Use medium or short grain rice for a stickier, more authentic texture.
- Beef Broth — forms the base of your homemade brown gravy. Use a quality broth for the best flavor.
- Soy Sauce — adds that essential savory umami depth to the gravy.
- Worcestershire Sauce — another layer of complexity with its tangy, fermented flavor.
- Ketchup — a classic Hawaii-style ingredient that adds subtle sweetness and color to the gravy.
- White Sugar — just a touch to balance the salty and savory elements.
- Cornstarch — thickens the gravy to that perfect pour-over consistency.
- Sesame Oil — a couple drops add a nutty aroma that ties the Asian-inspired flavors together.
- Butter — for searing the beef patties to golden perfection.
- Beef Patties (80/20) — use 80/20 ground beef for the juiciest patties with the best flavor. About ½ lb each.
- Egg — fried sunny-side up so the runny yolk becomes part of the sauce.
- Green Onions — sliced thin for a fresh, colorful garnish.
Substitutions & Variations
- Turkey or Chicken Burger — swap the beef patty for ground turkey or chicken if you want a leaner option. Season generously since these are less fatty.
- Mushroom Gravy — sauté sliced mushrooms in the skillet before adding the gravy mixture for a richer, earthier sauce.
- Spam Loco Moco — replace the beef patty with pan-fried slices of Spam for an even more Hawaiian twist. Spam is a beloved ingredient in Hawaiian cuisine.
- Brown Rice or Cauliflower Rice — swap white rice for brown rice (adjust cooking time) or cauliflower rice for a lower-carb version.
- Add Macaroni Salad — serve with a scoop of Hawaiian macaroni salad on the side for the full plate lunch experience.
How to Make Hawaiian Loco Moco
- Cook the rice. Preheat oven to 375°F. Rinse 2 cups of rice in cold water to remove excess starch. Bring 2 cups of water with a pinch of kosher salt to a boil in a large oven-safe pot. Add the rice, cover with a lid, and bake in the oven for 25 minutes.
- Make the gravy mixture. While the rice cooks, whisk together 1½ cups beef broth, 4 teaspoon soy sauce, 1 teaspoon Worcestershire sauce, 2 teaspoon ketchup, 2 teaspoon white sugar, 4 teaspoon cornstarch, and a couple drops of sesame oil in a small bowl. Set aside.
- Sear the beef patties. Heat 1 tablespoon of butter in a cast-iron skillet over medium-high heat. Season the beef patties with kosher salt and freshly ground black pepper. Cook for 5 minutes per side until a nice golden crust forms. Remove from the skillet and let rest.
- Cook the gravy. Pour the gravy mixture into the same skillet with all the beefy drippings. Let it simmer for a couple of minutes, stirring and scraping the bottom of the pan to deglaze all that flavor. Cook until thickened.
- Fry the egg. In a small frying pan over medium heat, add 1 tablespoon of olive oil. Once hot, crack in the egg and season with salt, pepper, and a pinch of cayenne. Cook sunny-side up until the whites are set but the yolk is still runny.
- Assemble the loco moco. Scoop white rice onto the plate. Place the beef patty on top. Smother with brown gravy. Top with the fried egg and garnish with sliced green onions. Serve immediately and enjoy!
What to Serve With Hawaiian Loco Moco
Hawaiian Macaroni Salad is the quintessential companion to Loco Moco, creating the authentic plate lunch experience that locals have cherished for generations. The creamy, tangy salad provides a cooling contrast to the rich beef patty and savory gravy, while its familiar comfort-food appeal perfectly complements the dish's hearty, satisfying nature.
Kimchi brings an unexpected but brilliant Korean influence that reflects Hawaii's diverse culinary landscape, where Asian flavors seamlessly blend with local traditions. The fermented cabbage's tangy heat and crisp texture cut through the richness of the gravy-laden dish, cleansing the palate between bites while adding a probiotic punch that aids digestion.
Fresh tropical fruits like sliced pineapple or mango offer a sweet, refreshing counterpoint that prevents the meal from feeling too heavy. These island staples not only provide natural enzymes that help break down the protein, but their bright, juicy flavors also capture the essence of Hawaiian cuisine's balance between indulgent comfort food and the islands' abundant natural bounty.
Frequently Asked Questions
What is loco moco?
Loco Moco is a traditional Hawaiian comfort food dish that originated in Hilo, Hawaii in 1949. It consists of steamed white rice topped with a hamburger patty, brown gravy, and a fried egg. It's a staple of Hawaiian plate lunch culture.
What is the best gravy for loco moco?
A homemade brown gravy made with beef broth, soy sauce, Worcestershire sauce, and cornstarch is the most authentic and flavorful option. You can also use a store-bought brown gravy mix in a pinch — just add a splash of soy sauce to give it that Hawaiian flavor.
Can I use instant rice for loco moco?
You can, but traditional loco moco uses medium or short grain white rice for that sticky, fluffy texture. Instant rice won't have the same body or ability to soak up the gravy properly.
How do I get a perfectly runny fried egg?
Use medium heat and a small amount of oil. Crack the egg gently into the pan and cook without flipping until the whites are fully set but the yolk is still jiggly, about 3-4 minutes. You can cover the pan briefly to help set the top of the whites without overcooking the yolk.
Can I make loco moco ahead of time?
You can cook the rice and make the gravy ahead of time and store them separately in the refrigerator for up to 3 days. Cook the beef patties and fry the egg fresh when you're ready to serve for the best texture and flavor.
What kind of beef should I use?
Use 80/20 ground beef for the best flavor and juiciness. Leaner blends like 90/10 will give you a drier patty. Form each patty to about ½ pound and slightly larger than you think — they shrink as they cook.
Is loco moco a breakfast or dinner dish?
Both! In Hawaii, loco moco is enjoyed any time of day. It's common on breakfast menus, lunch plate specials, and dinner tables alike. The fried egg on top gives it that breakfast-for-dinner appeal.
Can I make this without the egg?
You can, but the runny egg yolk is a defining part of the loco moco experience. It mixes with the gravy to create an incredibly rich sauce. If you skip it, consider adding extra gravy to compensate.
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Hawaiian Loco Moco
Ingredients
Method
- Rinse rice. Boil 2 cups water with salt, add rice, bake at 375F for 25 minutes.
- Whisk beef broth, soy sauce, Worcestershire, ketchup, sugar, cornstarch, sesame oil for gravy.
- Cook beef patties in butter for 5 minutes per side. Rest.
- Simmer gravy mixture in same skillet until thickened.
- Fry egg in olive oil with salt, pepper, and cayenne.
- Assemble: rice, beef patty, gravy, fried egg on top. Garnish with scallions.
Nutrition
Video
Notes
Use medium or short grain rice for a stickier, more authentic Hawaiian-style texture. Cook the beef patties in a cast-iron skillet to get the best crust, and don't skip deglazing the pan — that's where all the gravy flavor comes from. Storage & Meal Prep:
Store leftover rice, gravy, and patties separately in airtight containers in the refrigerator for up to 3-4 days. Fry a fresh egg when reheating for the best experience. Reheat gravy in a saucepan and patties in a skillet for the best texture.
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